Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch

Unveiling the synergistic effect of octenyl succinic anhydride and pulsed electric field on starch nanoparticles

In this study, guinea starch nanoparticles (GSNP) were prepared by nanoprecipitation technique and modified with octenyl succinic anhydride (3 %) and pulsed electric field (1.5, 3.0, and 4.5 kV/cm). The effect of dual modification on the physicochemical, structural, morphological, thermo-pasting, and rheological properties of GSNP was investigated. The dual modification successfully incorporated octenyl groups into GSNP, as confirmed by 1H nuclear magnetic resonance spectroscopy and Fourier transform infrared spectroscopy. The degree of substitution increased from 0.0254 to 0.0347, with particle size ranging from 241.30 to 292.50 nm and zeta potential of -23.11 to -29.98 mV. TEM micrographs revealed that all SNP samples had self-aggregated granules with a mean size below 120 nm, and XRD confirmed a V-type crystalline structure. The amylose content and water absorption capacity decreased from 34.02 % to 24.63 % and from 2.45 to 1.91 g/g, respectively, while the oil absorption capacity and relative crystallinity increased from 3.42 to 4.01 g/g and from 17.82 % to 34.76 %, with modification. The gelatinization and degradation temperature of modified samples were higher while pasting properties exhibited variation with modification. The rheological properties of modified SNP samples exhibited more pronounced shear thinning, attributed to their weaker gel structure and fluid-like gel network. Overall, results suggested that modified GSNPs have potential for stabilizing Pickering emulsion and delivery of carrier materials for active functional substances.

How does high hydrostatic pressure treatment improve the esterification of quinoa (Chenopodium quinoa Willd.) starch?

High hydrostatic pressure (HHP) treatment was combined with octenyl succinic anhydride (OSA) modification of quinoa starch (QS) to improve esterification efficiency. The modified QS was used as a stabilizer to prepare a Pickering emulsion. The results showed that the HHP treatment disrupted the morphology and crystalline structure of QS, exposed numerous hydrophilic hydroxyl groups, and added esterification reaction sites. The degree of substitution (DS) and esterification efficiency (RE) of OSA-HHP-QS were significantly (p < 0.05) increased compared with OSA-QS. In addition, the short-range ordering, relative crystallinity, and thermal stability of OSA-HHP-QS decreased with increasing treatment pressure. Except for OSA-HHP200-QS, the starch granules treated at 200 MPa were annealed, resulting in molecular recrystallization. The Contact angle, emulsion stability index (ESI), and emulsion activity index (EAI) indicated that the emulsions stabilized with OSA-HHP-QS were highly stable. Therefore, HHP can be used as a novel technology to assist OSA modified starches in stabilizing Pickering emulsions.

Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification

This study aims to investigate the effect of pulsed electric field (PEF) assisted OSA esterification treatment on the multi-scale structure and digestive properties of cassava starch and structure-digestion relationships. The degree of substitution (DS) of starch dually modified at 1.5-4.5 kV/cm was 37.6-55.3 % higher than that of starch modified by the conventional method. Compared with native starch, the resistant starch (RS) content of esterified starch treated with 3 kV/cm significantly increased by 17.13 %, whereas that of starch produced by the conventional method increased by only 5.91 %. Furthermore, assisted esterification at low electric fields (1.5-3 kV/cm) promotes ester carbonyl grafting on the surface of starch granules, increases steric hindrance and promotes the rearrangement of the amorphous regions of starch, which increases the density of the double-helical structure. These structural changes slow down starch digestion and increase the RS content. Therefore, this study presents a potential method for increasing the RS content of starch products using PEF to achieve the desired digestibility.

Effects of synchronous intermissive multi-ultrasound and esterification dual modification on functionalities of starch and its emulsion stabilization ability

Dodecenylsuccinic anhydride (DDSA) has been widely used to obtain amphiphilic starches. In this study, we investigated the functionalities of synchronous intermissive multi-ultrasound-assisted esterified starch. Compared to native starch (NS), it was deduced that multi-ultrasound-modified starch (US), esterified starch (ES), and multi-ultrasound-assisted esterified starch (UES) exhibited increased viscosities but reduced gelatinization temperatures and thermal stabilities. The viscoelastic moduli, retrogradation behaviors and hydrophobicity of the ES and UES species significantly altered. Moreover, the results of structural characterization suggested that esterification reduced the molecular weight and structural order of starch, whereas the intermissive ultrasonication treatment did not aggravate the structural disruption of ES. Additionally, compared with NS and US, the emulsification abilities of the ES and UES specimens were improved, leading to the desirable effect of stabilizing astaxanthin. Overall, this study provides a method for preparing amphiphilic starch, which can be exploited as a potential emulsifier and emulsion stabilizer for bioactive compounds.

Octenyl succinic anhydride tigernut starch: Structure, physicochemical properties and stability of curcumin-loaded Pickering emulsion

In recent years, there has been increasing attention to starch particle-stabilized Pickering emulsions. In this study, the tigernut starch (TNS) was isolated from the tigernut meal, and further octenyl succinic anhydride tigernut starch (OSATNS) was prepared by a semi-dry method. The structure of OSATNS was analyzed and characterized by degrees of substitution (DS), contact angle, SEM, and FTIR. OSATNS was then used to stabilize the curcumin-loaded Pickering emulsion to improve the water solubility and stability of the curcumin. The results showed that OSATNS with 3 %-9 % OSA exhibited a DS range of 0.012 to 0.029, and its contact angle increased from 69.23° to 84.76°. SEM revealed that TNS consisted of small starch particles averaging 7.71 μm, and esterification did not significantly alter their morphology or size. FTIR analysis confirmed successful OSA incorporation by revealing two new peaks at 1732 cm-1 and 1558 cm-1. After 7 days of storage, Pickering emulsions stabilized with OSATNS-9 % exhibited superior stability and curcumin retention compared to Tween 80 emulsions, maintaining retention rates above 80 % even after different heat treatments. In conclusion, this study shows the potential application of OSATNS in stabilizing Pickering emulsions and demonstrates its good thermal stability and protection against curcumin during storage.

Impact of Esterification with Octenyl Succinic Anhydride on the Structural Characteristics and Glucose Response in Mice of Wheat Starch

In this study, we investigated the structural properties and digestibility of wheat starch treated with octenyl succinic anhydride (OSA). For the experiment, the samples were reacted with 2, 4, 6, 8, and 10% OSA (pH 8.5-9.0) for 2 h. A light micrograph showed that there was no difference in the morphology and Maltese cross between native and OSA-treated starch. The X-ray diffraction (XRD) patterns of the native and OSA-treated starches showed typical A-type diffraction. In addition, the Fourier transform infrared (FT-IR) spectrum showed a distinct carbonyl peak at approximately 1730 cm-1, indicating the stretching vibration of the C=O bond of the ester group. The degree of substitution (DS) and content of resistant starch (RS) increased with increasing concentrations of treated OSA because of the increase in ester bonds. In particular, RS was thermostable compared to the RS content in uncooked and cooked starch. Blood glucose levels and response in vivo decreased as the OSA concentration increased. Treatment of wheat starch with 8% OSA concentration produced 35.6% heat-stable resistant starch. These results suggest that starch modified with OSA can be used to produce functional foods for diabetes.

Valorization of guinea grass seed (Megathyrsus maximus): Synthesis and utilization of cellulose microfiber to reinforce esterified and cross-linked guinea starch films

The present study extracts starch from guinea grass seed and fiber from the starch extraction residue. The fibrous residue was chemically converted into cellulose microfiber (CMF) and used to reinforce the native, esterified and crosslinked guinea starch films. The films were developed with 5 % starch, 40 % glycerol and 0, 2.5, 5, and 10 % CMF based on the dry matter of starch. SEM images of all film samples showed good compatibility of CMF with starch molecules, and no fractures or pores were observed. Adding filler materials to modified starch films slightly increased the film thickness (0.24 to 0.30 mm) due to the high dimensions of CMF, which comprise a significant amount of the composite's volume. A synergetic effect of starch modification and CMF in films decreased the moisture content (21.98 to 9.21 %), water solubility (25.65 to 15.47 %), water vapor permeability (6.96×10-7 to 1.65×10-7g∙mm2∙day∙Pa), and elongation at the break (33.51 to 16.79 %) while increasing the tensile strength (1.84 to 3.85 MPa) and Young's modulus (5.49 to 22.93 MPa). The L* and a* values of the films decreased, and the b* and opacity values of the films increased with the addition of CMF. The XRD graph showed that all films have semicrystalline structures with peaks at 18°, 20°, and 22°, and the degree of crystallinity increases (32.3 to 55.1 %) with CMF. All film samples showed good thermal stability up to 315 °C. In conclusion, esterified starch-based films exhibited superior barrier properties and flexibility. On the contrary, cross-linked starch films demonstrated higher tensile strength and lower water solubility.

Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions

The impact of particle concentration (0.5-2.5%) on the stability of Pickering emulsions was investigated in this work. Pickering emulsion was prepared using pea protein isolate (PPI)/octenyl succinic anhydrate corn starch (OSA-CS) composite nanoparticles (PPI/OSA-CS) as stabilizers. PPI/OSA-CS was prepared with pH adjustment and ultrasonic treatment, and the particle size was 100.05 ± 0.46 nm. The formation of PPI/OSA-CS through hydrophobic interaction and hydrogen bond was confirmed by Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy and dissociation analysis. The results indicated that the emulsion stabilized with composite nanoparticles at 1.5% particle concentration had smaller particle size and better stability than at other concentrations. This could be attributed to the presence of sufficient composite nanoparticles wrapped around the surface of oil droplets. At high temperature (100 °C) and high ionic strength (500 mM), the emulsion remained stable. These results provide a potential method for preparing a novel and stable Pickering emulsion, which could have important applications in various fields.

Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough

Octenyl succinic anhydride (OSA)-modified starches have gained widespread interest, but the modification can produce two starches with different states ignored. Herein, the two types of starches, esterified starch (ES) and pregelatinized esterified starch (PES), prepared by OSA modification were separated, and their structural and functional characteristics were comprehensively explored. Results showed that compared with native starch (NS), ES and PES exhibited high water-holding capacity, solubility, and swelling power and significantly decreased pasting temperature and thermal stability. Dynamic rheological tests illustrated that OSA modification changed the rheological behavior of starches. Fourier transform infrared spectroscopy confirmed that PES with higher degree of substitution showed more obvious ester carbonyl and carboxylate groups than ES. Laser confocal micro-Raman spectroscopy revealed that the short-range molecular order of ES, especially PES, decreased after modification. X-ray diffraction indicated that OSA modification disrupted the crystalline structure of starch, and that more amylose-lipid complex was formed in PES. Scanning electron microscopy showed that OSA modification eroded starchs surface and reduced its smoothness, and significantly disrupted PES integrity. ES and PES could be developed as food additives for retrogradation inhibition of dough. These results provide new insights into OSA modification and expand its functional application in foods.

Cinnamaldehyde-enriched Pickering emulsions stabilized by modified cellulose I and II nanocrystals recycled from maple leaves for shrimp preservation

The utilization of biomass waste has attracted much interest, but such attention hasn't been paid to the abundant fallen maple leaves in Canada. Herein, we aim to obtain cellulose nanocrystals (CNCs) from maple leaves and explore their potential applications as sustainable stabilizers of Pickering emulsions for the preservation of food products with complicated structures. The results reveal that two types of CNCs were extracted from maple leaves at different alkaline conditions. Octenyl succinic anhydride was selected to modify rod-like CNCs, and the CNC-stabilized oil-in-water Pickering emulsions showed excellent stability. Cinnamaldehyde, a model antibacterial compound, was incorporated in the Pickering emulsions, which exhibited the improved storage stability and sustained antibacterial capacity towards both Gram-positive and Gram-negative bacteria. Shrimp was chosen as an example that has complicated surface structure and is hard to disinfect, and the CNC-stabilized Pickering emulsions could be easily sprayed on the surface of shrimp to inhibit the proliferation of bacteria and inactivate the psychrophilic bacteria responsible for shrimp spoilage at refrigerated condition, so as to preserve the quality of shrimp. Therefore, the current work suggests the possibility to utilize fallen maple leaves as a promising source of CNCs and the applications of CNC-stabilized Pickering emulsions in seafood preservation.

Influence of the structure and physicochemical properties of OSA modified highland barley starch based on ball milling assisted treatment

This study aimed to investigate the influence of ball milling assisted treatment on the degree of substitution of octenyl succinic anhydride (OSA) modified highland barley starch (HBS) and on the physicochemical properties and structure of HBS. Scanning electron microscopy (SEM) findings showed that with the increasing of ball milling time, the surface morphology of OSA modified HBS became rougher and rougher and the particle morphology and crystal structure were damaged. When the pretreatment time of ball milling was 40 min, the degree of substitution of OSA modified HBS was 1.32 times higher than that of the conventional modification method. In addition, the longer the ball milling assistant, the longer the short-range ordering of the OSA modified HBS significantly decreased, and the relative crystallinity decreased (from 16.68 % to 7.93 %), leading to a decrease in thermal stability too. However, it greatly enhanced the aging resistance and flowability. In terms of emulsification properties, the emulsification properties of OSA modified HBS increased from 60.67 % to 75.67 %. Therefore, the HBS with better freeze-thaw stability and higher degree of substitution can be prepared by ball milling pretreatment and OSA modification, which provides technical support for further development of starch resources.

Succinylated starch emulsified Eugenol and Carvacrol nanoemulsions improved digestive stability, bio-accessibility and Salmonella typhimurium inhibition

The ultrasonically processed Eugenol (EU) and Carvacrol (CAR) nanoemulsions (NE) were successfully optimized via response surface methodology (RSM) to achieve broad spectrum antimicrobial efficacy. These NE were prepared using 2 % (w/w) purity gum ultra (i.e., succinylated starch), 10 % (v/v) oil phase, 80 % (800 W) sonication power, and 10 min of processing time as determined via RSM. The second order Polynomial method was suitable to RSM with a co-efficient of determination >0.90 and a narrow polydispersity index (PDI) ranging 0.12-0.19. NE had small droplet sizes (135.5-160 nm) and low volatility at high temperatures. The EU & CAR entrapment and heat stability (300 °C) confirmed by Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). Further, the volatility of EU & CAR NE was 18.18 ± 0.13 % and 12.29 ± 0.11 % respectively, being lower than that of bulk/unencapsulated EU & CAR (i.e., 23.48 ± 0.38 % and 19.11 ± 0.08 %) after 2 h at 90 °C. Interestingly, both EU & CAR NE showed sustained release behaviour till 48 h. Their digest could inhibit Salmonella typhimurium (S. typhimurium) via membrane disruption and access to cellular machinery as evident from SEM images. Furthermore, in-vivo bio-accessibility of EU & CAR in mice serum was up to 80 %. These cost-effective and short-processed EU/CAR NE have the potential as green preservatives for food industry.

Properties of OSA-esterified insoluble fraction of Persian gum and its application in dairy cream

BACKGROUND

In the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA-IFPG on the rheological and textural properties of dairy cream was investigated.

RESULTS

Suitable conditions for achieving a degree of substitution (DS) of 0.023 were found at pH 9, IFPG concentration 4 wt%, OSA concentration 10 wt% and a temperature of 40 °C, within 120 min. The carbonyl group attachment in OSA-IFPG was also confirmed via Fourier transform infrared and H-nuclear magnetic resonance spectroscopy (1 H-NMR). While the X-ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA-modified IFPG in creams augmented the complex viscosity, loss and storage modulus, while also demonstrating the creation of a pseudo-gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size.

CONCLUSION

Overall, OSA-IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual. © 2023 Society of Chemical Industry.

Extraction, purification and characterization of amylose from sago and corn: Morphological, structural and molecular comparison

In the present work, a comprehensive study was carried out to better understand the molecular characteristics of amylose extracted from sago starch, using butanol as the extraction solvent. The sago derived amylose was compared with amylose extracted from corn starch and both characterized through different techniques, i.e. size exclusion chromatography, X-ray diffraction (XRD), Fourier transform infrared spectroscopy, Raman spectroscopy, Scanning electron microscopy, Atomic force microscopy and Zeta potential measurements. The purity of the amylose extracted from sago and corn was 99.20 % and 93.46 %, respectively. From XRD results, it was revealed that sago amylose had more crystallinity with high thermal stability compared to corn amylose. Based on Raman spectra, single and double helices formed in both extracted amyloses, but due to their intrinsic differences, the intensities associated with these helices varied for sago and corn amylose. Purified amyloses were shown to have two different forms of spherulite morphology: torus and spherical shapes with varying degrees of roughness. Our findings demonstrated that sago starch is a novel and low-cost source for supplying amylose, a promising polymer for different applications.

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

In a bid to produce rice flour noodles with improved texture and reduced cooking time, rice flour-soy protein isolate noodles (RNS) were structurally enhanced by a combined treatment (COM) of microbial transglutaminase (MTG) with glucono-δ-lactone (GDL). The RNS-COM was either dried using superheated steam (SHS) to yield RNS-COM-SHS or steamed for 10 min (S10) before air drying to produce RNS-COM-S10 noodles. Control samples were SHS-dried rice flour (RN-SHS) and air-dried RN-S10 noodles. In general, textural and microstructural properties indicated higher textural properties and a more robust network in RNS-COM-SHS and RNS-COM-S10 than in other noodles. However, optimum cooking time (P < 0.5) was in the order; RN-SHS, RNS-COM-SHS < RN-S10 < RNS-COM-S10. As a result of the COM treatment, structurally enhanced noodles were more resistant to cooking. As applied in RNS-COM-SHS noodles, SHS was able to improve cooking quality, probably through the formation of bigger and evenly spread pores that had promoted faster gelatinisation of starch, with a high order of relative starch crystallinity.

Development of Emulsion Gels Stabilized by Chitosan and Octenyl Succinic Anhydride-Modified β-Cyclodextrin Complexes for β-Carotene Digestion and 3D Printing

β-cyclodextrin (β-CD)-based emulsion gels encapsulated with nutrition for three-dimensional (3D) printing are promising, while obstacles such as low bioaccessibility of bioactive compounds and the molding process in food manufacturing hinder their application. This study intended to develop stable composite emulsion gels using the complexes of chitosan (CS) and octenyl succinic anhydride (OSA)-modified β-CD (OCD) to conquer these challenges. The esterification of OSA generated more negatively charged OCD and ester groups, which aided in the combination of OCD and CS through enhanced electrostatic and hydrogen bonding interactions. The addition of CS improved the emulsification properties of the complexes and acted as a bridge link in the aqueous phase, thereby increasing the gel strength of the composite emulsion gels. Moreover, the encapsulation of β-carotene destabilized the strength of the emulsion gels by lowering the interfacial tension. The emulsion gel stabilized by OCD3/CS-0.75% at an initial pH not only successfully encapsulated β-carotene and presented the highest bioaccessibility of 41.88 ± 0.87% in the in vitro digestion but also showed excellent 3D printability. These results provided a promising strategy to enhance the viscoelasticity of β-CD-based emulsion gels and accelerate their application in bioactive compound delivery systems and 3D food printing.

Starch-based Janus particle: Fabrication, characterization and interfacial properties in stabilizing Pickering emulsion

Janus particles (J-OSPs) based on the composite of chitosan nanoparticles (CSNPs) and octadecenyl succinic anhydride starch (OSPs) were tailor-made by Pickering emulsion method and electrostatic interaction. With different positions of OSPs embedded in the oil phase of Pickering emulsion template and the diversified shapes of starch particles, J-OSPs exhibited various asymmetric structures, which was verified by scanning electron microscope (SEM) and confocal laser microscope (CLSM). By characterizing the interfacial characteristics of J-OSPs, directional distribution of CSNPs was found to enhance the hydrophobicity of J-OSPs and changed its surface charges from positive to negative as pH increased. When J-OSPs were taken as stabilizers, the formed Pickering emulsion had the highest emulsion index and viscosity compared with OSPs and OSPs fully covered by CSNPs (F-OSPs), which was attributed to the self-assembly property of Janus particles that enabled them to form larger aggregates to hinder the collapse of droplets. This study provides a new idea for the construction of plant-derived Janus particles, and its superiority in stabilizing the Pickering emulsion will broaden the application of Janus particles in the field of storage and delivery of active substances.

The Effect of Dual-Modification by Heat-Moisture Treatment and Octenylsuccinylation on Physicochemical and Pasting Properties of Arrowroot Starch

Starch is widely applied in various industrial sectors, including the food industry. Starch is used as a thickener, stabilizer, or emulsifier. However, arrowroot starch generally has weaknesses, such as unstable under heating and acidic conditions, which are generally applied to processing in the food industry. Modifications were applied to improve the characteristics of native arrowroot starch. In this study, arrowroot starch was modified by heat-moisture treatment (HMT), octenylsuccinylation (OSA), and dual modification between OSA and HMT in a different sequence--namely, HMT followed by OSA, and OSA followed by HMT. This study aims to determine the effect of different modification methods on the physicochemical and functional properties of native arrowroot starch. The result shows that both single HMT and dual modification caused damage to native starch granules, such as the formation of cracks and roughness. For single OSA treatment, especially, there is no significant change in granule morphology after modification. All modification treatments did not change the crystalline type of starch but reduced the RC of native starch. Both single HMT and dual modifications (HMT-OSA, OSA-HMT) increased pasting temperature and setback, but, conversely, decreased the peak and the breakdown viscosity of native starch, whereas single OSA had the opposite trend compared with the other modifications. HMT played a greater role in increasing the thermal stability and the retrogradation ability of arrowroot starch. Both single modifications (HMT and OSA) increased the hardness and gumminess of native starch, and the opposite was true for the dual modifications. HMT had a greater effect on color characteristics, where the lightness and whiteness index of native arrowroot starch decreased. Single OSA modification increased swelling volume higher than dual modification. Both single HMT and dual modifications increased water absorption capacity and decreased the oil absorption capacity of native arrowroot starch.

Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review

Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, radiation, high hydrostatic pressure, supercritical CO₂, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications.

Effects of the degree of substitution of octenyl succinic anhydride on the physicochemical characteristics of adlay starch

Impact of octenyl succinic anhydride (OSA) esterification on the structural, thermal, pasting, and emulsifying characteristics of adlay starch was investigated. The degree of substitution (DS) increased significantly from 0.008 to 0.025 with increasing OSA quantity, and the bands intensity at 1724 cm^-1 and 1572 cm^-1 in Fourier transform infrared spectroscopy increased with increasing DS. OSA modified starch showed unaltered orthorhombic diffraction pattern and morphological structure in native adlay starch, but gelatinization temperatures and enthalpy decreased significantly. Higher DS values lowered iodine binding capacity (from 1.37 to 0.77) and a shift in the maximum absorbance wavelength toward the shortwave direction was observed (from 530 nm to 510 nm). Significant increases were observed in peak, through, breakdown and final viscosities upon OSA esterification, while the pasting temperature decreased. Furthermore, contact angles increased significantly from 27.4° to 73.4° with increasing DS, and OSA-starch exhibited superior emulsion stability. Therefore, esterification with OSA effectively modified adlay starch to meet industrial demands and enhance its functional properties.

Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions

In this study, Tartary buckwheat starch was modified to different degrees of substitution (DS) with octenyl succinate anhydride (OS-TBS) in order to explore its potential for stabilizing Pickering nanoemulsions. OS-TBS was prepared by reacting Tartary buckwheat starch with 3, 5 or 7% (w/v) octenyl succinate in an alkaline aqueous solution at pH 8.5. Fourier-transform infrared spectroscopy gave peaks at 1726 cm−1 (C=O) and 1573 cm−1 (RCOO−), indicating the formation of OS-TBS. We further studied the physicochemical properties of the modified starch as well as its emulsification capacity. As the DS with octenyl succinate anhydride increased, the amylose content and gelatinization temperature of the OS-TBS decreased, while its solubility increased. In contrast to the original Tartary buckwheat starch, OS-TBS showed higher surface hydrophobicity, and its particles were more uniform in size and its emulsification stability was better. Higher DS with octenyl succinate led to better emulsification. OS-TBS efficiently stabilized O/W Pickering nanoemulsions and the average particle size of the emulsion was maintained at 300–400 nm for nanodroplets. Taken together, these results suggest that OS-TBS might serve as an excellent stabilizer for nanoscale Pickering emulsions. This study may suggest and expand the use of Tartary buckwheat starch in nanoscale Pickering emulsions in various industrial processes.

Sonochemical effect on the degree of substitution of octenyl-succinic anhydride into waxy rice starch nanoparticles and study of gastro-intestinal hydrolysis using INFOGEST in vitro digestion method

Octenyl succinylation of starch nanoparticles has been proven to be effective in a variety of food industry applications such as fat replacement, thickening agents, emulsion formation, and delivery of bioactive compounds. In this study, waxy rice starch was debranched with pullulanase to obtain short glucans, which were then modified with octenyl succinic anhydride (OSA) to obtain amphiphilic short glucans (ASG) using high (400 W) and low (200 W) ultrasonic power intensity at 30 and 60 cycles. Developed ASG were characterized by nanoparticle size (ca. < 50 nm), surface hydrophobicity and gastro-intestinal stability. Ultrasonic intervention progressively increased the degree of substitution (DS) of OSA into hydrolysed starch. A significant molecular exchange between starch and OSA was confirmed with shoulder peak at 1.07 ppm by ¹H NMR, and 1560 and 1727 cm^-1 peaks in FTIR spectral image, and broad band at 1260 cm^-1 by Raman spectroscopy. The XRD analysis confirmed the change in crystalline structure, and the emergence of new peaks at 2θ angles of around 5.81° which represent the development of B-type structure following pullulanasehydrolysis, and minor peaks at 13.92° and 19.83°, which imply the production of V_h type structures in ASG. Gastro-intestinal hydrolysis of starch after modification was analyzed in a sequential digestion process using INFOGEST method. The gastro-kinetic studies unveiled the reduction in the digestibility constant in the oral-gastric phase, with significantly enhanced value of kinetic constants in the intestinal phase, proving a sustained gastro-intestinal stability. The OSA-modified starches with greater DS havemore rigid and compact surface structure, which provides superior protection against biochemical conditions in the stomach fluid.

Comparison of properties and application of starch nanoparticles optimized prepared from different crystalline starches

Starch nanoparticles (SNPs) were produced by nanoprecipitation combined with ultrasonication with the use of different starches (corn, potato and sago starch) and used to stabilize Pickering emulsions. The orthogonal experiment was used to optimize preparation conditions of gelatinization pretreatment duration of 30 min, ultrasonic power of 600 W, and ultrasonic time of 40 min. Compared with native starch, the SNPs were spherical in shape and displayed a V-type crystalline structure with low relative crystallinity and higher degree of double-helix. Compared with native starch-Pickering emulsion, the SNP-Pickering emulsion had a smaller droplet size, more uniform distribution, clearer oil/water interface, and higher static stability of droplets. The sago SNP-Pickering emulsion had the great gelatinous structure and emulsion stability. In addition, the SNP-Pickering emulsion had the better loading efficiency and controlled release performance of curcumin. Meanwhile, the bioavailability of curcumin in sago SNP-Pickering emulsion was highest.

Effects of dry heating, acetylation, and acid pre-treatments on modification of potato starch with octenyl succinic anhydride (OSA)

Octenyl succinic anhydride (OSA) starch is widely used to stabilize emulsions. Nevertheless, the poor compatibility of starch with hydrophobic groups has restricted the performance of OSA modification. In this work, potato starch was pre-treated once or twice (dry heating, acetylation, and acid modification) prior to OSA modification. Pre-treatments increased the degree of substitution (DS), hydrophobicity, hydrophilicity, and decreased amylose content of OSA starches, with dual pre-treatments having greater effects. Among all pre-treatments, acid modification followed by dry heating resulted in the greatest OSA modification (DS: 0.015) and water-binding capacity (155%). Meanwhile, acid modification followed by acetylation produced OSA starch with the highest oil-binding capacity (290%). Scanning electron microscopy revealed that the granular deformation of dual pre-treated OSA starches was greater compared to single pre-treated and non-pre-treated OSA starches (O). Dual pre-treated OSA starches (ADO, 7%; ACO, 8%) had lower amylose contents than those of single pre-treated (AO: 12%, CO: 17%, DO: 21%) and O (36%). All the pre-treatments reduced the setback viscosity of OSA starch to a lower range (70–394 cP), simultaneously decreasing their retrograde tendency. This study suggested that dual pre-treatments could improve the efficiency of OSA modification and produce OSA starch with greater emulsifying potential.

Production and Anti-Inflammatory Performance of PVA Hydrogels Loaded with Curcumin Encapsulated in Octenyl Succinic Anhydride Modified Schizophyllan as Wound Dressings

Amphiphilic polysaccharides can be used as wall materials and applied to encapsulate hydrophobic active chemicals; moreover, there is significant demand for novel medical high-molecular-weight materials with various functions. In order to prepare amphiphilic schizophyllan (SPG), octenyl succinic anhydride (OSA) was chosen to synthesize OSA-modified schizophyllan (OSSPG) using an esterified reaction. The modification of OSSPG was demonstrated through FT-IR and thermal analysis. Moreover, it was found that OSSPG has a better capacity for loading curcumin, and the loading amount was 20 μg/mg, which was 2.6 times higher than that of SPG. In addition, a hydrogel made up of PVA, borax, and C-OSSPG (OSSPG loaded with curcumin) was prepared by means of the one-pot method, based on the biological effects of curcumin and the immune-activating properties of SPG. The mechanical properties and biological activity of the hydrogel were investigated. The experimental results show that the dynamic cross-linking of PVA and borax provided the C-OSSPG/BP hydrogel dressing with exceptional self-healing properties, and it was discovered that the C-OSSPG content increased the hydrogel's swelling and moisturizing properties. In fibroblast cell tests, the cells treated with hydrogel had survival rates of 80% or above. Furthermore, a hydrogel containing C-OSSPG could effectively promote cell migration. Due to the excellent anti-inflammatory properties of curcumin, the hydrogel also significantly reduces the generation of inflammatory factors, such as TNF-α and IL-6, and thus has a potential application as a wound dressing medicinal material.

Preparation of octenyl succinylated kappa-carrageenan; reaction optimization, characterization, and application in low-fat vegan mayonnaise

Kappa-carrageenan (KC) esterification reaction with octenyl succinic anhydride was optimized using response surface methodology, leading to the production of a food-based emulsifier. Modified kappa-carrageenan (KC-OSA) with different degrees of substitution (DS) (0.023 and 0.045) was produced, and their functional and structural properties were investigated. The results from FTIR and ¹HNMR verified the successful occurrence of modification. The KC-OSA emulsions with both DS values were utterly stable after 30 days of storage, while KC failed to form emulsions. The viscosity, foaming properties, surface net charge, and gel opacity increased after modification and with an increase in its extent, while emulsion particle size and polydispersity index, gel melting temperature, and gel hardness decreased. Afterward, the KC-OSA (DS = 0.023) potential use was investigated as fat and egg yolk substitute in mayonnaise, which resulted in vegan mayonnaise samples with no phase separation after a month of storage at room temperature. Particle size measurements implied that the particle size of the mayonnaise sample was decreased with an increase in KC-OSA concentration. The results from the sensory evaluation showed that KC-OSA could be successfully implemented in low-fat vegan mayonnaise. The results from this study draw a bright horizon for the use of KC-OSA in the food industry.

Enhanced Bioaccessibility of Microencapsulated Puerarin Delivered by Pickering Emulsions Stabilized with OSA-Modified Hydrolyzed Pueraria montana Starch: In Vitro Release, Storage Stability, and Physicochemical Properties

Puerarin is a bioactive flavonoid isolated from Kudzu roots that possesses numerous health benefits. However, its poor bioavailability and existing complex delivery systems with safety issues are challenging tasks for its incorporation into functional foods. Preparing modified-starch-stabilized Pickering emulsions containing microencapsulated puerarin with improved bioaccessibility was the key objective of the present research work. Acid-hydrolyzed high-amylose Pueraria montana starch (PMS) was modified with octenyl succinic anhydride (OSA) and evaluated as an emulsifier to prepare emulsions. The FTIR, SEM, and XRD results showed that PMS was successfully modified. Furthermore, the emulsification index (EI), mean droplet size, and ζ-potential values showed that modified starch with a higher degree of substitution (DS) enhanced the storage stability of emulsions. Similarly, the retention degree and encapsulation efficiency results of puerarin proved the assumption after storage of 16 d. The Pickering emulsions also helped in the controlled release of microencapsulated puerarin in vitro. The study outcomes proved that Pickering emulsions stabilized with OSA-modified PMS have promising applicability in functional foods as efficient food-grade delivery systems, enhancing oral supplementation and accessibility of puerarin.

Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment

Sago starch has weaknesses such as low thermal stability and high syneresis. Modifications were made to improve the characteristics of native sago starch. In this study, sago starch was modified by autoclave-heating treatment (AHT), osmotic-pressure treatment (OPT), octenyl-succinic anhydride modification (OSA), and citric acid cross-linking (CA). This study aimed to examine the changes in chemical composition, crystallinity, and functional properties of the native sago starch after physical and chemical modifications. The results show that physical modification caused greater granule damage than chemical modification. All modification treatments did not alter the type of crystallinity but decreased the relative crystallinity of native starch. New functional groups were formed in chemically modified starches at a wavelength of 1700-1725 cm-1. The degree of order (DO) and degree of double helix (DD) of the modified starches were also not significantly different from the native sample, except for AHT and OPT, respectively. Physical modification decreased the swelling volume, while chemical modification increased its value and is inversely proportional to solubility. AHT and OPT starches have the best freeze-thaw stability among others, indicating that both starches have the potential to be applied in frozen food.

Effects of Enzymatic Modification and Cross-Linking with Sodium Phytate on the Structure and Physicochemical Properties of Cyperus esculentus Starch

In this study, C. esculentus porous starch (PS) and C. esculentus cross-linked porous starch (CPS) were prepared by enzymatic modification and sodium phytate cross-linking, and their physicochemical and structural properties were determined. The results showed that the adsorption and emulsification capacities of PS were 1.3606 g/g and 22.6 mL/g, respectively, which were significantly higher than 0.5419 g/g and 4.2 mL/g of C. esculentus starch (NS). The retrogradation curves of starch paste showed that the stability of PS was inferior to that of NS. In addition, the results of texture analysis showed that the gel strength of PS was also significantly reduced relative to NS. The PS exhibited a rough surface with pores and low molecular order and crystallinity according to scanning electron microscope (SEM), fourier infrared spectroscopy (FTIR), and X ray diffractometer (XRD) analyses. As compared to PS, CPS still presented a high adsorption capacity of 1.2744 g/g and the steadiness of starch paste was significantly better. XPS demonstrated the occurrence of the cross-linking reaction. Our results show that enzyme modification and dual modification by combining enzymatic treatment with sodium phytate cross-linking can impart different structures and functions to starch, creating reference material for the application of modified starch from C. esculentus.

Supramolecular structure of quinoa starch affected by nonenyl succinic anhydride (NSA) substitution

Quinoa starch granular structure as affected by nonenyl succinic anhydride (NSA) substitution was investigated by multiple approaches, including scattering, spectroscopic, and microscopic techniques. The modification had little impact on the morphology of starch granules. The NSA substitution was found mainly in the amorphous lamellae and amorphous growth rings. The NSA modification increased the thickness of the amorphous lamellae. The homogeneity of the ordered structure in the granules was improved, probably because the NSA modification reduced the amount of defects in the semi-crystalline growth ring. Compared to other chemical modifications such as acylation, succinylation was more effective in modifying the starch lamellar structure. A possible reaction pattern of NSA modification on quinoa starch is proposed, in which the NSA modification may follow the sequence of amorphous growth rings, the amorphous matrices among blocklets, amorphous and crystalline lamellae in semi-crystalline growth rings. This study provides new insights on the structural changes of starch granules induced by succinylation on the supramolecular level.

Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch

The aim of this study was to evaluate the characteristics of dually modified sago starch by acid hydrolysis (AH)-hydroxypropylation (HP). For this purpose, sago starch was modified with the combination by AH (5-20 h hydrolysis times) followed by HP (5%-25% ratio of propylene oxide) processes. The results showed that the dual modification of the sago starch structure didn't have a significant effect on the size of starch granules, and the granule size was in the range of 0.005-0.151 µm; however, the pasting properties and the glass transition temperature decreased significantly (p < .05). Increasing the level of propylene oxide from 5% to 25% caused a significant increase in the substitution degree (DS) and swelling ability of starches and reduced the syneresis, while with increasing acid hydrolysis time from 5 h to 20 h, starch swelling decreased and syneresis increased (p < .05). AH process at high hydrolysis times (20 h) increased the gelatinization temperatures and decreased retrogradation temperatures. Increasing the level of propylene oxide in both single and dual modification reduced the temperatures and enthalpy of gelatinization and retrogradation of sago starch. In summary, dually modified sago starch has a great potential to use in specific food products such as frozen dough or frozen bakery products.

Study on the structure and physicochemical properties of fenugreek galactomannan modified via octenyl succinic anhydride

To improve the mechanical strength of borax-crosslinked fenugreek galactomannan hydrogels and broaden the application field of galactomannan-based hydrogels, fenugreek galactomannan (FG) was esterified via octenyl succinic anhydride (OSA), and the parameters affecting the esterification reaction were systematically studied. The optimum process for OSA-modified FG (OFG) was as follows: FG concentration 1.5 wt%, n (OSA): n (FG) = 2, n (4-dimethylamino-pyridine, DMAP): n (FG) = 4, and reaction time 12 h. Under this condition, the degree of substitution (DS) was 0.31, and the product yield was 115.05 %. Characterization of FT-IR, H¹ NMR, and HPLC confirmed that the OSA group was successfully introduced into the FG skeleton. The mechanical strength of borax crosslinked OFG hydrogel (OFGH) is 18 times higher than that of FG hydrogel. OFGH shows excellent self-healing, injectable properties and electrical conductivity. This will further expand the application of borax crosslinked galactomannan-based hydrogels in the fields of sensors, drug delivery, and wound dressing.

Pickering emulsion stabilized by composite-modified waxy corn starch particles

The starch-based Pickering stabilizer has attracted more research interest recently, however, its application in food system is limited due to the low digestibility of raw starch particles. In this study, waxy corn starches were modified with octenyl succinic anhydride and then treated by dry heating at 180 °C for 20-60 min. Pickering emulsions stabilized by the composite-modified starch particles were fabricated, the physical stability, rheology property and microstructure of the emulsions were investigated. The results showed that the composite-modified starches maintained granule structure, their gelatinization temperatures and enthalpy significantly reduced after heat treatment (p < 0.05). Compared with native starch, the composite-modified starches had bigger three-phase contact angles and higher in vitro digestibility, while the relative crystallinity decreased from 32.46% to 24.87%. Pickering emulsions stabilized by composite-modified starch particles had long-term stability up to 300 days. The rheology results showed that all emulsions exhibited pseudoplastic behaviors and had higher storage modulus than loss modulus. Moreover, the viscosities decreased when the starch was roasted for 40 and 60 min. The composite-modified starch particles and few starch macromolecules at oil-water interface stabilized the emulsions collectively. These results provide a new strategy for designing an edible Pickering stabilizer.

Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity

To elucidate the pretreatment of a heat moisture treatment that could increase the DS and hydrophobicity of OSA starch, the effect of the moisture level of the HMT process on the physicochemical properties was investigated. The higher moisture content (MC) in the HMT process led to a decreasing degree of crystallinity and gelatinization enthalpy and also produced surface damage and cracking of the granules. HMT pretreatment with the right moisture content resulted in OSA starch with the maximum DS value and reaction efficiency. Pre-treatment HMT at 25% MC (HMT-25) followed by OSA esterification exhibited the highest DS value (0.0086) and reaction efficiency (35.86%). H25-OSA starch has been shown to have good water resistance (OAC 1.03%, WVP 4.92 × 10-5 g/s m Pa, water contact angle 88.43°), and conversely, has a high cold water solubility (8.44%). Based on FTIR, there were two new peaks at 1729 and 1568 cm-1 of the HMT-OSA starch, which proved that the hydroxyl group of the HMT starch molecule had been substituted with the carbonyl and carboxyl ester groups of OSA.

Progress in Starch-Based Materials for Food Packaging Applications

The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article provides a chronology of the development of starch-based materials for food packaging. Particular emphasis is placed on the challenges faced in processing these materials using conventional processing techniques for thermoplastics and other emerging techniques such as electrospinning and 3D printing. The improvement of the performance of starch-based materials by blending with other biopolymers, use of micro- and nano-sized reinforcements, and chemical modification of starch is discussed. Finally, an overview of recent developments of these materials in smart food packaging is given.

Physicochemical, rheological, and emulsification properties of nonenyl succinic anhydride (NSA) modified quinoa starch

Nonenyl succinic anhydride (NSA) modification could be an alternative to octenyl succinic anhydride (OSA) modification of starch to obtain a range of physicochemical and rheological properties and for emulsification applications. A series of NSA-modified quinoa starches in granular form with different degrees of substitution (DS) (0.0080, 0.0175, 0.0359, and 0.0548) were prepared. The NSA modifications reduced the gelatinization temperatures and frequency dependence of storage modulus (G'), while increasing the peak viscosity, gel hardness, and G'. The NSA-modified quinoa starches with medium DS were the most effective in stabilising Pickering emulsions. The droplet size of Pickering emulsions decreased first with increasing DS before increasing at the highest DS. Modified starch with a DS of 0.0359 had the highest emulsifying capacity. Apart from the commonly used octenyl succinic anhydride (OSA) modification, the NSA-modified starches could be potential candidates as efficient Pickering emulsion stabilizers.

Valorization of unpopped Foxnut starch in stabilizing Pickering emulsion using OSA modification

Starch was isolated from unpopped fox nut (Euryale ferox) and the effect of octenyl succinic anhydride (OSA) concentration (1, 2 and 3%) on physiochemical, functional, pasting, rheological and structural properties of was examined. The amylose content of native starch (22.9%) was higher than the modified starch (13.7%) for 3% OSA treatment. The water absorption capacity (1.29-0.9 g/g) significantly reduced, while oil absorption capacity (0.15-0.61 g/g), solubility (5-48%) and swelling power (2.77-13.60 g/g) increased after modification. The modification also altered the pasting properties by increasing the peak viscosity and reducing the pasting temperature. The cooked gel of all starch showed shear-thinning flow behavior and dynamic rheology confirmed reduction in storage and loss modulus after modification. Modified starch became rougher and irregular in shape and showed type A pattern as confirmed by SEM and XRD. Soybean oil-in-water Pickering emulsions were prepared by ultrasonication (US, 30 and 40% amplitude for 2 and 4 min) using starch as particle stabilizer and major factors influencing emulsion stability were investigated. Pickering emulsions prepared at 30 and 40% amplitude for 4 min US, produced the smaller droplet size, stable up to 15 days. However, all OSA modified starches were able to separate the oil and water even after the size of droplets increased with storage. The microstructure of the Pickering emulsions confirmed that starch particles aggregated in a tightly packed layer at the oil-water interface.